foodwarmers installation operations...

219736 of 32 9/4/08

FOODWARMERS

INSTALLATION

&

OPERATIONS

MANUAL

Duke Manufacturing Co.

2305 N. Broadway � St. Louis, MO 63201

800.735.3853 � 314.231.1130 � 314.231.5074 fax

www.dukemfg.com

219736 Page 3 of 32 9/4/08

TABLE OF CONTENTS

Page

Receiving and Inspection of Equipment

Concealed Damage 4

Filing a Claim 4

Warning 4

General Troubleshooting . 4

Safety Precautions

Gas Foodwarmers 5

Electric Foodwarmers 5

General Information

Operation Instructions 5

Cleaning Instructions 5

Assembly Instructions for Aerohot Foodwarmers 6

Foodwarmer “Quick Base” Pictorial 7

Foodwarmer “Carving Board” Pictorial 8

Installation Instructions

Aerohot Foodwarmers and Heritage Buffet Hot Food Units 9

Operating

Aerohot Foodservice and Thurmaduke Foodwarmer 10

Installation of the Aerohot Sealed Wells Hot Food Units 11

Maintenance of the Aerohot Foodservice and Thurmaduke Foodwarmers

Cleaning 12

Trouble Shooting Guide 12

Wiring Diagram for Aerohot Sealed Well Units 13

Parts Diagram and List for Wells 14

Gas Water Bath Hot Food Units

Clearances 15

Gas Connections 15

Preheat Instructions 16

Lighting Instructions 16

Pilot Light Adjustment 16

Main Burner Adjustment 16

"ADI, "ASI" Installation Instructions 17

BM80 - Bottom Mount Hot Food Wells. 18

Gas Food Warmers (G, S-SR, T & TD, ASI, B-SR, CC-SR & 300 Series) – General Information 19

Operating Instructions – Gas Food Warmers 20 20

Stainless Steel Equipment Care and Cleaning 21

Cleaning Procedures for Polyethylene or ABS Rubber Composition Table Tops or Cutting Boards 24

Electric Parts List 25

Aerohot Foodservice Electric Parts Diagram 27

Heritage Buffet Unit Electric Parts Diagram 28

Thurmaduke Foodwarmer Electric Parts Diagram 29

Gas Parts List 30

Aerohot Foodservice Gas Parts Diagram 31

Thurmaduke Foodwarmer Gas Parts Diagram 32

219736 Page 4 of 32 9/4/08

RECEIVING AND INSPECTION OF THE EQUIPMENT

Even though most equipment is shipped boxed or crated, care should be taken during unloading so the

equipment is not damaged while being moved into the building.

Carefully check for any visible signs of damage to the cartons or containers. If evidence of damage exists, the

package should be opened immediately and a joint inventory and examination of the contents should be made

by you and the driver.

CONCEALED DAMAGE

If a concealed loss or damage is discovered after you have given the carrier a clear delivery receipt, notify the

carrier in writing immediately or within ten (10) days from the delivery date. If you phone the carrier, you must

follow up the call in writing to protect your rights. You can only improve your position as a claimant by

promptly reporting such loss or damage. You should also retain all cartons or containers, including packing

material, until an inspection has been made or waived.

FILING A CLAIM

Notation of loss or damage does not constitute the filing of a claim. You should file your claim in writing with

the carrier immediately!

Carriers will furnish the necessary form upon request. You should also request an inspection. If a claim is filed

by phone, always follow up immediately in writing.

WARNING

Installation of this equipment should be done only by persons qualified or licensed to install electrical

equipment.

Adjustments and service work should be performed only by a qualified service technician. Service is available

through Duke Authorized Parts & Service Distributors throughout the United States. For a complete listing of

these, consult your distributor listing or write to Duke for the name of the nearest distributor.

This equipment is intended for commercial use only. Not for household use.

GENERAL TROUBLESHOOTING

Always ask and check:

1. Is the unit connected to a live power source?

2. Check circuit breaker.

3. Is power switch on and pilot light glowing?

4. Check rating label. Are you operating the unit on the proper voltage?

219736 Page 5 of 32 9/4/08

GAS FOODWARMERS

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors and liquids in the

vicinity of this or any other appliance.

WARNING Improper installation, adjustment, alteration, service or maintenance can

cause property damage, injury or death. Read the installation, operating

and maintenance instructions thoroughly before installing this equipment.

NOTICE

Due to the availability of parts, this foodwarmer may not have the ability

to adjust the gas valve as described in the operations manual. All valves

are factory pre-set to provide proper flame height with the type of gas

listed on the nameplate.

ELECTRIC FOODWARMERS

CAUTION

To protect from possible severe electrical shock, this appliance is designed

to be connected to a properly grounded electrical circuit.

For a cord connected appliance: In order to provide proper grounding, it is

essential that the grounding prong of the plug be inserted into a properly

grounded receptacle. If you do not know whether a receptacle is properly

grounded, consult a licensed electrician.

NEVER insert the plug into a receptacle if the cord is frayed or damaged

or if the plug has been altered or damaged.

GENERAL INFORMATION

1. Always clean equipment thoroughly before first use. (See general cleaning instructions.)

2. Check rating label for your model designation & electrical rating.

3. For best results, use stainless steel countertops.

GENERAL OPERATION INSTRUCTIONS

1. All foodservice equipment should be operated by trained personnel.

2. Do not allow your customers to come in contact with any surface labeled "CAUTION HOT".

3. Where applicable: Never pour cold water into dry heated units.

4. Where applicable: Do not cook, warm or hold food directly in liner pans (well pans). Always use

steam table pans/insets, etc.

5. Never hold food below 150°F.

GENERAL CLEANING INSTRUCTIONS

1. NEVER clean any electrical unit by immersing it in water. Turn unit off before surface cleaning.

2. Always clean equipment thoroughly before first use. Clean unit daily, except where noted on

charts: Use warm, soapy water. Mild cleansers and PLASTIC scouring pads may be used to

remove baked-on food and water scale.

3. Turn off electrical units before cleaning or servicing.

219736 Page 6 of 32 9/4/08

ASSEMBLY INSTRUCTIONS FOR AEROHOT FOODWARMER UNITS

1. Place telescoping carton with printed side up and remove top. Remove foodwarmer from carton, and

miscellaneous parts, etc., from heating compartments.

2. Flatten carton top and place it on floor. Place foodwarmer on the carton with top down.

3a. Attach four (4) leg angles to the body by sliding the ends of the leg angles inside the body corners between

body and leg plate bracket. Each leg angle is fastened with four bolts already installed, but loose.

b. Attach the undershelf to the other end of the leg angles. Use one bolt to line up and support the undershelf to

the leg angles.

c. Starting at one leg angle, remove the bolt and line up with leg or caster bracket to the holes on the undershelf

and leg angle. Fasten each with two bolts.

d. Repeat step "C" until all legs or casters are fastened in place.

e. At this point, the unit may be set upright. If the unit has leg brackets it should be leveled by turning the

adjustable feet as needed.

f. The cutting board brackets should be attached with the screws already in place.

g. If a pusher bar has been provided, it should be attached with the screws already in place.

h. Push all knobs onto control stems.

AEROHOT & THURMADUKE

BE SURE ALL FASTENERS ARE TIGHTENED AS SECURELY AS POSSIBLE.

Your foodwarmer is now ready to be installed. Please read following Installation Instructions.

IMPORTANT

UNIT IS SHIPPED UNASSEMBLED. TO MEET NATIONAL SANITATION

FOUNDATION STANDARDS, THE INSTALLER MUST USE A NSF-

APPROVED SILICONE SEALANT TO SEAL THE SEAMS BETWEEN THE

UNIT AND ASSEMBLED PARTS

[ SEE FOODWARMER

QUICK BASE PICTORIAL

ON PAGE 7 ]

[ SEE CARVING

BOARD PICTORIAL

ON PAGE 8 ]

SCREWS SHIPPED

INSTALLED

219736 Page 7 of 32 9/4/08

FOOD WARMER QUICK BASE

1. Mount leg gussets to bottom shelf leaving screws loose.

2. Leg angle screws will be shipped installed in the body unit but left loose for easy leg angle insertion. Insert leg between unit and bracket.

3. Slide bottom shelf over leg angle so that loose screws seat into leg angle slots. Tighten all screws.

4. Unit is ready to be turned right side up.

SCREWS FOR MOUNTING LEG

GUSSETS

LEG ANGLE SLOTS

LEG ANGLE SCREWS

LEG ANGLE

SLOTS

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INSTALLATION OF CARVING BOARD

1. Remove bottom carving board bolts & top center screw.

2. Slide carving board bracket over top bolt ( flat side of bracket to outside edge of warmer.)

3. Replace bottom carving board bolt and

tighten. Repeat step 2 & 3 on opposite end of warmer.

4. Remove top bolts from Foodwarmer brackets. Place carving board into bracket slots.

5. Replace top bolts through brackets and carving board and into foodwarmer. Tighten.

6. Insert position pen into corners of carving board and hole of bracket. Secure with nut

7. Place polyboard over position pens.

8. Replace center screw through carving board into warmer. Tighten.

219736 Page 9 of 32 9/4/08

INSTALLATION INSTRUCTIONS FOR

ELECTRIC AEROHOT FOODWARMERS &

HERITAGE BUFFET HOT FOOD UNITS

GENERAL

This foodwarmer is designed for installation as an independent heavy-duty appliance.

For Heritage Buffet Units: Do not use alcohol or mineral spirits, or products with a high concentration

of these solvents, to clean the body panels.

INSTALLATION

Operating temperatures permit safe installation of this foodwarmer within 1" of a combustible wall or

partition.

Unit should be set adjusted to desired height, or to align with other equipment before it is per-

manently connected to electrical supply. For leveling the foodwarmer on an uneven floor or to

eliminate rocking, turn the feet of the legs in the proper direction until the desired results are obtained.

ELECTRICAL CONNECTIONS

The voltage and wattage ratings of this foodwarmer are given on the device nameplate. Connect the

foodwarmer to a circuit having a voltage and type of current (AC or DC) similar to that stamped on

the device nameplate. For movable equipment a proper cord and cap are included for connection to

the matching power supply outlet.

For permanent installations, connections to supply line may be made through conduit or armored

cable. For supply connections use No. 12 AWG or larger wires suitable for at least 90°C (194°F). Use

copper wire for power supply or suitable copper to aluminum wire connector.

Supply connections are made through a knockout in the junction box. The device leads extend into

the junction box for making easy connections. After making and taping connections, push excess wire

back into junction box and replace cover.

The body of the appliance should be grounded by connecting the ground wire provided in the junction

box to a good electrical ground, such as a water pipe, a steam pipe, or a grounded supply conduit.

The foodwarmer is not fused and consequently must be connected to a fused circuit equipped with

suitable disconnect means, as required by local code authorities.

219736 Page 10 of 32 9/4/08

OPERATING THE AEROHOT OR THURMADUKE

PREHEAT - To preheat individual sections, turn the switch dial to high for 10 - 20 minutes before the

foods are placed in the compartments. Insure that pan openings are covered to prevent loss of heat.

ECONOMY OF OPERATION

WATER IS NOT NECESSARY IN THE AEROHOT FOODWARMER.

IF WATER IS USED, SPILLAGE PANS ARE REQUIRED.

Air. being easier and quicker to heat than water, makes the waterless foodwarmer faster and more

economical to operate than a table using water.

Foods can be kept moist by keeping them at the correct temperature. Foods dry out only when excessive

temperatures are reached, so when foods tend to dry out, REDUCE HEAT.

If only part of the foodwarmer is needed, the compartment not in use need not be heated. Insulation between

the compartments divide the unit into a series of smaller independent foodwarmers.

CARE AND CLEANING

Care should be used to prevent spilling when placing full food containers into the pan openings. Spilled

foods that are not removed will dry out and eventually burn, causing odors. The inside of the heating

compartments should be wiped out daily and thoroughly cleaned at least once each week.

SWITCH SETTINGS

The most satisfactory switch settings must be determined by experience based on the nature of the

foodservice and the type of operation as well as individual preference of the restaurant operator. The proper

switch setting necessary to keep foods at the desired temperature will vary dependent upon the frequency of

turnover, size of food containers, amount of food in each container, room temperature, location of

foodwarmer with respect to range or other heated equipment, air outlets, fans, doors and passageways.

SWITCH DIAL

SETTINGS

Covers

ON

Covers

OFF

RECOMMENDED

TEMPERATURES

(in degrees)

FOODS OR TYPES OF FOODS

Lo

2

140° - 150°F Rolls - Thick Soups

Creamed Foods - Mashed Potatoes

2-3

4-5

150° - 170°F

Roasts* - Short Ribs - Sliced Meats

Baked Ham* - Fish - Vegetables - Cutlets

Stews - Baked Beans - Croquettes

Fried Liver – Fried Potatoes

Fried Chicken Medium Gravies

3-4

4-6

170° - 200°F Baked Potatoes - Barbecued Ribs

Dressing - Thin Gravies and Soups

* A low perforated rack is recommended to keep roasts and hams off the bottom of the pan. When a rack is used, keep

1" - 2" of thin gravy in the bottom of the pan.

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INSTALLATION OF AEROHOT SEALED WELL UNITS

Check unit’s electrical rating tag to insure that electrical service is of the proper voltage and

adequately sized for this equipment.

LOCATION

Do not install the hot food unit near any combustible objects or surfaces affected by heat or moisture.

LEVELING

This unit must be level, both front and back and left to right, in order to maintain an equal water depth

throughout the wells.

UNITS WITH DRAINS

A 1/2" female pipe thread drain is supplied on all models. The installer must provide a suitable drain connection

and shut-off valve. CAUTION: Over tightening or failure to use proper tools may result in damage to the weld

where the drainpipe is connected to the well. This equipment is to be installed to comply with applicable Federal, State or Local Plumbing Code.

ELECTRICAL CONNECTION

Connections must be made in accordance with all applicable local codes and/or the National Elec-

trical Code. Refer to the wiring diagrams on the following pages.

OPERATION

Before the unit is used for the first time, turn the temperature knob to "10" and heat the well for 20-30

minutes. Do not be alarmed if smoke appears; this preheat should burn off any residue or dust on the

heating element.

WARNING: Steam can cause serious burns. Always wear some type of protective covering

on your hands and arms when removing lids or pans from the unit. Lift the lid or pan in a

way that will direct escaping steam away from your face and body.

Never place food directly into the well. Always use pans.

Wet operation is recommended.

Always place covers on pans when not serving to prevent food from drying out and to reduce your

operating costs.

For most efficient operation, keep empty, covered insets in each well during preheating and when the well

is not in use.

WET OPERATION

1. Fill food well with two (2) quarts of water. For quicker pre-heating, use hot water to till the well.

2. Turn the control to "HIGH" and pre-heat the warmer for 30 minutes.

3. After pre-heating, set the control to your desired serving temperature.

4. Never pour water into a well that has been heated dry. This may cause well to crack and leak.

Always fill well before preheating or before water level is below 1/2".

DRY OPERATION

1. Pre-heat the well on "HIGH" for approximately 15 minutes.

2. After pre-heating, set the control to your desired serving temperature.

219736 Page 12 of 32 9/4/08

MAINTENANCE OF AEROHOT AND THURMADUKE

HOT FOOD UNITS

DAILY CLEANING

1. Turn the control knob to the OFF position and allow unit to cool before cleaning.

2. Drain or remove water from the well.

CAUTION: Do not allow water to splash or run on to the controls or wiring.

3. Use a soft cloth or sponge with a mild detergent to clean the entire warmer assembly. Rinse comp-

letely with warm water and then dry.

4. A plastic scouring pad and a mild detergent may be used to remove hardened food.

NOTICE: Do not use steel wool.

WEEKLY CLEANING

1. Scale deposits due to the mineral content of the water may be removed using a plastic scouring pad

and a de-scaling agent approved for use on stainless steel. It is important to keep these deposits

from building up as they may cause corrosion of the stainless steel well.

2. After de-scaling, the well assembly should be rinsed thoroughly with a solution of vinegar and

water to neutralize all cleaner residue.

3. Wipe the well assembly dry and leave uncovered.

WARNING

Do not use any highly caustic cleaners, acids or ammonia. These may cause corrosion and/or damage to

the stainless steel well. Do not allow water to stand in the well for long periods of time. Water must be

removed from the well and the well cleaned after each use.

TROUBLE SHOOTING GUIDE

1. Problem: Pilot light off and unit does not heat:

a. Has unit been connected to a proper electrical source of the proper voltage?

b. Is electric turned on at the main? Check the circuit breaker or fuse.

c. Are the master switch and/or control knobs set to the "ON" position?

2. Problem: Unit does not maintain proper food temperature.

a. Are the controls set to the proper setting?

b. If used with water, was hot water used to fill well? If not, allow extra pre-heat time.

c. Has unit been pre-heated for 30-45 minutes?

d. Were pans of food placed into unit at or above desired temperature?

e. Has the food been kept covered?

f. Are there air conditioning ducts, take-up air ducts or fans located near or over unit, causing

cool drafts?

g. Has unit been connected to a proper electrical source of the proper voltage? If so, is there a

"low" voltage condition?

219736 Page 13 of 32 9/4/08

WIRING DIAGRAM FOR SEALED WELL AEROHOT FOOD SERVICE

HOT FOOD UNIT

219736 Page 14 of 32 9/4/08

PARTS

# Part# Part Name

1 154047 Food well, with drain

2 215550 Pilot, 120V

3 215555 Pilot, 240V

4 212081 Thermostat

5 212190 T-Stat Knob

INFINITE SWITCHES

6A 155580* 120v

6B 155578 208V

6C 155579 240V

7 212164 Infinite Switch knob

8 153471 Hi-Limit thermostat

9 154458 Nut w/star washer

10 230162 Element pan

ELEMENTS

12 154352 120, 750 WATT

13 154046 120V, 1200 WATT

14 154353 208V, 750 WATT

15 154355 240V, 750 WATT

16 154354 240V, 1200 WATT

17 154048 Strainer

* - ALTERNATE PART #’S

212074 - 5580 -2

212076 – 5578-2

212075 – 5579-2

212081 – 2081-2

http://www.partstown.com/duke/duk154047?pt-manual=DUK-E-304SW_spm.pdf













http://www.partstown.com/duke/duk5578-2?pt-manual=DUK-E-304SW_spm.pdf




219736 Page 15 of 32 9/4/08

GAS WATER BATH HOT FOOD TABLE

FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors and liquids in the vicinity

of this or any other appliances.

WARNING Improper installation, adjustment, alternation, service or maintenance can cause

property damage, injury or death. Read these instructions thoroughly before in-

stalling or servicing this equipment.

IMPORTANT BEFORE PLACING THIS APPLIANCE INTO OPERATION CONTACT YOUR

LOCAL GAS SUPPLIER AS TO WHAT INSTRUCTIONS ARE TO BE FOLLOW-

ED IF YOU SMELL GAS. THE INSTRUCTIONS OBTAINED SHOULD THEN

BE POSTED IN A PROMINENT LOCATION.

CLEARANCE INSTRUCTIONS:

APPLIANCES TO BE INSTALLED ON COMBUSTIBLE FLOORS AND/OR ADJACENT TO COMBUSTIBLE

WALLS OR PARTITIONS:

ALLOW MINIMUM 2" CLEARANCE FROM COMBUSTIBLE AND NON-COMBUSTIBLE

WALLS OR PARTITIONS FROM REAR AND BOTH ENDS OF UNIT.

The appliance area must be free and clear of all combustible items.

The unit must he leveled before placing into operation. To level the unit on an uneven floor, adjustable

feet have been provided.

The appliance and its individual shut off valve must be disconnected from the gas supply piping system

during any pressure testing of that system at test pressures in excess of 1/2 pound per square inch gauge.

The appliance must be isolated from the gas supply system by closing its individual manual shut-off valve

during any pressure testing of the gas supply system at test pressures equal to or less than 1/2 pound per

square inch gauge.

GAS CONNECTION:

INSTALLATION PERSONNEL: Check all connections and fittings on valves and tubing supplied as a

pan of this unit to make sure they did not come loose during shipment. A manual shut-off valve should be

provided between the gas supply system and the gas inlet on the appliance. A pressure regulator has been

provided with this unit and must be installed to ensure proper operation. All piping should be clean and

free of burrs and metal chips. All pipe connections should be made using a joint compound resistant to the

action of LP gasses. A drip tee must be used to collect any moisture or particles. After completing the

installation of the unit all connections must be checked for leaks. Use a commercial brand leak detector or

a solution of liquid detergent and water to check for leaks. DO NOT USE AN OPEN FLAME TO

CHECK FOR LEAKS.

When installing this unit, all local codes must be followed. In the absence of local codes, the installation

must conform to the latest edition of ANSI Z223.1 - booklet titled, "THE NATIONAL FUEL GAS

CODE". This publication is available from the American Gas Association, 1515 Wilson Blvd., Arlington,

VA 22209.

219736 Page 16 of 32 9/4/08

Provisions for adequate air supply must be taken into account when installing the unit. Care should be

taken so as not to obstruct the area around the burner or pilot. DO NOT close off the space between the

undershelf and lower edge of the body. A minimum of 4" air space must be maintained between items

stored on the undershelf and the burner. Combustible items should NOT be stored on the undershelf. Do

not block off the louvered air vents on the rear and ends of the unit as this will affect the operation of the

burner and could cause it to go out due to lack of oxygen.

See schematic drawing of the burner and manifold assembly for the location of the various components.

PREHEAT INSTRUCTIONS

Fill water compartment with minimum 2" of HOT water.

NOTE: Water is necessary to operate this unit. Failure to use water or allowing the compartment to dry

will damage the unit and void the warranty.

Turn the burner control knob to the "HIGH" position for 15-30 minutes with the pan openings covered

before pans containing hot food are placed in the unit. This will retain heat in the unit and be more effi-

cient. Adjust burner control knob to maintain foods at desired temperatures.

LIGHTING INSTRUCTIONS

To light pilot, push in red reset button on bottom of safety pilot valve body and light pilot. Hold reset but-

ton in for approximately 30 seconds, then release. If the pilot flame goes out, repeat the above procedure

until the pilot stays on. When the pilot flame stays burning, a valve disc will open, permitting gas to flow

to the burner. To activate the main burner, turn the burner control valve to HIGH position, then MEDIUM

or LOW as desired. Be certain to check for proper burning.

NOTE: If pilot or burner goes out, turn off all gas and wait five (5) full minutes before attempting

to relight.

The pilot light and main burners were preset and tested at the factory. However, due to vibrations, etc., in

shipping and handling, they should be rechecked upon installation of the unit and readjusted as required.

PILOT LIGHT ADJUSTMENT

To adjust the pilot, first remove the cap screw from the safety pilot valve body located on the underside

near the pilot inlet. The adjustment screw is inside. Insert a small screwdriver into the slot and turn to

adjust the height of the pilot flame. The pilot flame should be high enough to prevent it from blowing out

due to drafts or ventilating fan air movement. Excessive height of the pilot flame is simply wasting

energy.

NOTE: Due to the pilot light burning at all times, it is important to be certain to put a small

amount of water (approximately 1/4" deep) into the pan after cleaning. Under no

circumstances should the water pan be dry. This will cause discoloration of the stainless

steel and possible damage to the unit as well as voiding the warranty.

MAIN BURNER ADJUSTMENT

With burner on, turn control knob to LOW position, then remove knob from stem. Insert small

screwdriver into hollow stem or burner control valve and engage screw slot. Turn screw clockwise to

increase height. Ensure that valve stem does not turn while adjusting. At this time also adjust the air

shutter at the end of the burner for proper air-gas mixture. Observe the flame and open or close the air

shutter until only tiny yellow tips appear on the flame.

CAUTION: Do not operate main burner without water in the pan. This will cause damage to the

unit and void the warranty.

219736 Page 17 of 32 9/4/08

"ADI "ASI UNITS

INSTALLATION INSTRUCTIONS

WHEN MOUNTING FROM BELOW THE COUNTER TOP:

The top surface of the unit should have applied to it a generous bead of a silicone rubber sealant such

as Dow Corning "RTV" or G.E. Silicone sealant. After clamping the unit up against the counter top,

wipe from the joint any excess sealant, which squeezes out. The unit mounted in this manner should

be supported from below by an appropriate metal structure or hung from the underside of the top by

mounting angles of at least 18-gauge steel.

WHEN MOUNTING BY THE OVERHANGING TOP RIM (in a cut-out in the counter top):

The underside of the overhanging top rim should have applied to it a generous bead of silicone before

the unit is set into the cutout in the counter top. In order to relieve part of the load from the top rim,

the unit should be supported from below with metal components in a manner compatible with the

construction of the counter. Any excess sealant, which squeezes out between the unit top rim and

counter top, should be wiped off before the sealant cures or stripped away with a sharp knife after

curing.

If the above instructions are followed, application 1 does not require any additional support. However,

caution must be used to insure that the top cutout is the proper size as listed below:

1 -section 17"L x 23"W (front to back)






Be sure the unit is centered in the opening in the counter top. If support from below is used for application

2, or because the cutout is cut too large, caution must be used to avoid supporting the unit against any of

the gas or electric components.

The gas units MUST have 35 square inches of air space per burner for proper ventilation. The gas unit is

manufactured with permanently attached spacer legs, which provide the required area. It is mandatory that

the area directly below the operator’s controls, between these legs, remains open at all times. The

remaining three (3) sides of the unit may be enclosed by the cabinet housing the unit.

219736 Page 18 of 32 9/4/08

MODELS BM80 BOTTOM MOUNT HOT FOOD WELLS

�

� �

�

THERMOSTAT AND LAMP CUT-OUT

Units are available with square corners or with 1” radiused corners for die-stamped cutouts.

GENERAL SPECIFICATIONS (ALL 80 Series)

OUTSIDE DIMENSIONS

INSIDE DIMENSIONS

CUTOUT

FLANGE

RECOM

FLANGE

TURNDOWN

STANDARD

CONTROL

LOCATION

CONTROL CUTOUT

13-13/16” X 21-3/4” X 8-3/16” 12-3/16” X 20-1/8” X 6-1/4” 11-7/8” X 19-7/8”

13/16” ¾” 36” Capillary

26” Effective Length

Use Increase/Decrease

Plate for Hole Pattern

OPTION SPECIFICATIONS ROUND CORNERS SQUARE CORNERS

DRAIN

LOCATION DRAIN

COUPLING THERMOSTAT

RECESSED

BEZEL* ELECTRICAL

CODE KIT SHIP

WT

1” Radiused. Standard on stock #’s 55486, 55485, 55354,

55360, 56299

¾” DOWN. Standard on stock #’s 55352, 55355m, 55358,

55361, 56288. Standard stock #’s with drains:

55353, 55356, 55359, 55362,56297

1-11/16” x 1-11/16”

From back right corner

1/2NP NPT

Stainless 1-1/2” long

W/72” Capillary effective length 62”. Add “S” to

Stock #

See Above, Stock

#56370 Ship Wt. 2

lbs.

Add “E” to applicable Stock No.

19 lbs.

WIRING SPECIFICATIONS ELECTRICAL SPECS PER UNIT HEATING WELLS BOTTOM HOUSING STOCK VOLTS WATTS 1PH/AMPS

1 piece, die stamped. 304 stainless, 20 gauge

BOTTOM HOUSING: Fully insulated, galvanized steel, insulated on bottom of inspection housing.

55486 55351 55352 55353

120V

750W

6.25

THERMOSTATS: Equipped with an all-position, using point system and permanently dual, 250V, 25AMP, double pole.

55485 55354 55355 55356

120V

1200W

10

55481 55357 55358 55359

208V 240V

1200W 1600W

5.77 6.67

55480 55360 55361 55362

208V 240V 277V

900W 1200W 1600W

4.33 5.0 5.9

HEATING ELEMENTS:

1600W tubular heating element 1200W tubular heating element 900W tubular heating element 750W tubular heating element

Tubular heating elements. Silicone fluid (or equivalent) sealed heating elements. Screw terminal connectors. Manufactured in accordance with UL standards.

THERMOSTAT: Thermostat is 2 pole and breaks both lines at “OFF” position. Units are pre-wired to Thermostat. Make line connections, as shown. All wiring should be done in accordance with local codes. Use minimum

14SWC copper wire rated at least 908 Optional recessed bezel equipped with 1” conduit knockouts.

56300 56299 56298 56297

120V 1600W 13.3

ANY UNIT SHIPPED PRIOR TO MARCH 1, 2003 WILL NEED THE OLD STYLE PAN. (PN 154043)

INSTALLATION

1. Follow general installation instructions.

2. Install in an all stainless steel counter top.

3. Turn down edges of counter top into well pan. Use 1” radius-

ed corners or square corners depending on the bottom mount

well you selected.

4. Apply ¼” bead of silicone sealant to top flange of unit and

position unit underneath counter.

5. Secure unit to counter with stainless steel fasteners.

6. Mount control as indicated and connect power. Again, check

rating label for correct voltage.

½” DIA

5/32” DIA

3/8” DIA

1 ½”

7/8”

7/8” �

219736 Page 19 of 32 9/4/08

THURMADUKE (G, S-SR- T & TD Series) &

AEROHOT (ASI, B-SR, CC-SR & 300 Series)

GAS FOOD WARMERS

INSTALLATION

The Thurmaduke (G, S-SR, T & TD Series) and Aerohot (ASI, B-SR, CC-SR & 300 Series) must be installed

with a minimum horizontal clearance of 1" from combustible and non-combustible construction, but may be

installed against a wall or partition in fireproof locations. For Canada only, the Aerohot (ASI, B and CC

Series) units are to be installed in non-combustible locations only.

Units should be adjusted to desired height, or to align with other equipment. Insure that unit is level. For

leveling on an uneven floor or to eliminate rocking, turn the feet of the legs in the proper direction until the

unit is the desired height and is level and all feet are in contact with the floor.

A pressure regulator is provided and must be installed in the gas line, adjacent to the Thurmaduke or Aerohot

series. The regulator for use with natural gas is set with a manifold pressure of 3.7 in W.C.P. The regulator for

use with propane gas is set with a manifold pressure of 10 in. W.C.P. A regulator is not required for CGA LP

gas units.

GAS CONNECTIONS

PLUMBER OR INSTALLER: Insure that all connections and fittings on valves, burners, and tubes are tight

and have not become loose in shipment. Connect gas pressure regulator, gas shut-off valve and ground joint

union in supply line for convenience in servicing unit. Pipe components and compounds used should be

resistant to the action of liquefied petroleum gases. Install a drip tee to collect dirt and moisture in the gas.

Regulator must be installed so as to be readily removable. A soap solution should be used for checking for gas

leaks in pipe connections. See "Operating Instructions" for proper flame height, etc.

GAS PARTS

This Thurmaduke and Aerohot Series is equipped with correct burners and gas pressure regulator for the type

gas shown on the AGA nameplate. Consult the AGA plate to insure that unit is equipped with the correct parts.

Each burner is rated at 3500 BTU per hour maximum input and needs no adjustment. The set orifice, fixed

secondary air entrainment, cap slots and pressure regulator will automatically provide for correct BTU input.

The gas pressure regulator supplied with this unit is to be connected in the supply line of the foodwarmer to

insure satisfactory operation (The warranty covering this unit does not apply if the pressure regulator is not

installed in the line or the pressure settings are changed.)

219736 Page 20 of 32 9/4/08

OPERATING INSTRUCTIONS

SECTIONAL – VALVE – BURNER - PILOT ASSEMBLY

VALVE ADJUSTMENT FOR APPROXIMATE FLAME HEIGHT

1. Turn valve knob to low or medium

position.

2. Remove valve knob.

3. Insert small screwdriver into hollow

stem of valve and engage screw slot.

4. Turn to right to decrease and left to

increase flame height. Insure that valve

stem does not turn also. Observe flame

while making adjustment.

* For replacement of these parts refer to the

coinciding number.

The most satisfactory flame heights must be determined by experience based on the nature of the food

service and the type of operation as well as the individual preference of the restaurant operator. The flame

size necessary to keep foods at the desired temperature will vary dependent upon the frequency of turn over,

size of food containers, amount of food in each container, room temperature, location of food warmer with

respect to range or other heated equipment, air outlets, fans doors and passageways.

SWITCH DIAL SETTINGS

Covers ON Covers OFF

RECOMMENDED

TEMPERATURES

(in degrees)

FOODS OR TYPES OF FOODS

Lo

2

140°- 150°F

Rolls - Thick Soups

Creamed Foods - Mashed Potatoes

2-3

4-5

150°- 170°F

Roasts* - Short Ribs - Sliced Meats

Baked Ham* - Fish - Vegetables – Cutlets

Stews - Baked Beans - Croquettes

Fried Liver - Fried Potatoes

Fried Chicken Medium Gravies

3-4

4-6

170° - 200°F

Baked Potatoes - Barbecued Ribs Dressing - Thin

Gravies and Soups

* A low perforated rack is recommended to keep roasts or hams off the bottom of the pan. When a rack is

used, keep 1" - 2" of thin gravy in the bottom of the pan.

3525-04-13*

3505*

3525-03-56*

3503*

3532-33*

3527-02*

3541- Natural* 3542 – Propane*

219736 Page 21 of 32 9/4/08

DUKE Stainless Steel Equipment Care and Cleaning

Contrary to popular belief, stainless steels ARE susceptible to rusting.

Corrosion on metals is everywhere. It is recognized quickly on iron and steel as

unsightly yellow/orange rust. Such metals are called “active” because they actively

corrode in a natural environment when their atoms combine with oxygen to form rust.

Stainless steels are passive metals because they contain other metals, like chromium,

nickel and manganese that stabilize the atoms. 400 series stainless steels are called

ferritic, contain chromium, and are magnetic; 300 series stainless steels are called

austenitic, contain chromium and nickel; and 200 series stainless, also austenitic, contains

manganese, nitrogen and carbon. Austenitic types of stainless are not magnetic, and

generally provide greater resistance to corrosion than ferritic types.

With 12-30 percent chromium, an invisible passive film covers the steel’s surface acting

as a shield against corrosion. As long as the film is intact and not broken or contaminated,

the metal is passive and stain-less. If the passive film of stainless steel has been broken,

equipment starts to corrode. At its end, it rusts.

Enemies of Stainless Steel

There are three basic things which can break down stainless steel’s passivity layer and

allow corrosion to occur.

1. Mechanical abrasion

2. Deposits and water

3. Chlorides

Mechanical abrasion means those things that will scratch a steel surface. Steel pads,

wire brushes and scrapers are prime examples.

Water comes out of the faucet in varying degrees of hardness. Depending on what part

of the country you live in, you may have hard or soft water. Hard water may leave spots,

and when heated leave deposits behind that if left to sit, will break down the passive layer

and rust stainless steel. Other deposits from food preparation and service must be

properly removed.

Chlorides are found nearly everywhere. They are in water, food and table salt. One of

the worst chloride perpetrators can come from household and industrial cleaners.

So what does all this mean? Don’t Despair!

Here are a few steps that can help prevent stainless steel rust.

1. Use the proper tools.

When cleaning stainless steel products, use non-abrasive tools. Soft cloths and

plastic scouring pads will not harm steel’s passive layer. Stainless steel pads also

can be used but the scrubbing motion must be in the direction of the manufacturers’

polishing marks.

2. Clean with the polish lines

Some stainless steel comes with visible polishing lines or “grain.” When visible

219736 Page 22 of 32 9/4/08

lines are present, always scrub in a motion parallel to the lines. When the grain

cannot be seen, play it safe and use a soft cloth or plastic scouring pad.

3. Use alkaline, alkaline chlorinated or non-chloride containing cleaners.

While many traditional cleaners are loaded with chlorides, the industry is providing

an ever-increasing choice of non-chloride cleaners. If you are not sure of chloride

content in the cleaner used, contact your cleaner supplier. If your present cleaner

contains chlorides, ask your supplier if they have an alternative. Avoid cleaners

containing quaternary salts; it also can attack stainless steel and cause pitting and

rusting.

4. Treat your water.

Though this is not always practical, softening hard water can do much to reduce

deposits. There are certain filters that can be installed to remove distasteful and

corrosive elements. To insure proper water treatment, call a treatment specialist.

5. Keep your food equipment clean.

Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended

strength. Clean frequently to avoid build-up of hard, stubborn stains. If you boil

water in stainless steel equipment, remember the single most likely cause of damage

is chlorides in the water. Heating cleaners that contain chlorides have a similar

effect.

6. Rinse, rinse, rinse.

If chlorinated cleaners are used, rinse and wipe equipment and supplies dry

immediately. The sooner you wipe off standing water, especially when it contains

cleaning agents, the better. After wiping equipment down, allow it to air dry;

oxygen helps maintain the stainless steel’s passivity film.

7. Never use hydrochloric acid (muriatic acid) on stainless steel.

8. Regularly restore/passivate stainless steel.

Recommended cleaners for specific situations

Job Cleaning Agent Comments

Routine cleaning Soap, ammonia,

detergent, Medallion

Apply with cloth or sponge

Fingerprints & smears Arcal 20, Lac-O-Nu Ecoshine Provides barrier film

Stubborn stains &

discoloration

Cameo, Talc, Zud,

First Impression

Rub in direction of polish

Lines

Grease & fatty acids,

blood, burnt-on-foods

Easy-off, De-Grease

It Oven Aid

Excellent removal on all

finishes

Grease & oil Any good commercial

detergent

Apply with sponge or cloth

Restoration/Passivation Benefit, Super Sheen

.

219736 Page 23 of 32 9/4/08

Review

1. Stainless steels rust when passivity (film-shield) breaks down as a result of

scrapes, scratches, deposits and chlorides.

2 Stainless steel rust starts with pits and cracks.

3. Use the proper tools. Do not use steel pads, wire brushes or scrapers to clean

stainless steel.

4. Use non-chlorinated cleaners at recommended concentrations. Use only chloridefree

cleaners.

5. Soften your water. Use filters and softeners whenever possible.

6. Wipe off cleaning agent(s) and standing water as soon as possible. Prolonged

contact causes eventual problems.

To learn more about chloride-stress corrosion and how to prevent it, contact the

equipment manufacturer or cleaning materials supplier.

219736 Page 24 of 32 9/4/08

CLEANING PROCEDURES FOR POLYETHYLENE OR ABS (RUBBER) COMPOSITION TABLE TOPS

OR CUTTING BOARDS

When high pressure cleaning equipment is not available; use hot water, a granular cleanser or detergent

and a stiff bristle brush. (Abrasive action is necessary, as simply wiping the board will not suffice.) After

scrubbing, rinse thoroughly with hot water. Allow to lie flat.

Several excellent germicidal cleaners are also available, including Calgon's "Big Cat" and Johnson's

"Break Up". Clorox is another good cleaner and is USDA approved.

The tabletop material is cut into sections not larger than 36" in any plane, and no section weighs more

than fifty (50) pounds. These are stipulations of the National Sanitation Foundation to facilitate cleaning.

The tops should be turned over daily to reduce possibility of warping and should never be stood on end.

Periodically, go over the board with a clean, flat stainless steel scraper to help seal some of the knife

marks.

The use of cleavers on synthetic boards or tabletops is not recommended.

219736 Page 25 of 32 9/4/08

ELECTRIC PARTS LIST

Note: Always include Plate Data Specifications when ordering Replacement Parts.

PART # ALTERNATE PRODUCT LINE DESCRIPTION

2164 AEROHOT, HERITAGE Knob for infinite switch

155580 AEROHOT, HERITAGE Infinite Switch, Robert Shaw or EGO #101, 110-118V

155578 AEROHOT, HERITAGE Infinite Switch, Robert Shaw or EGO #359, 208V

155579 AEROHOT, HERITAGE Infinite Switch, Robert Shaw or EGO #102, 240V

2113 THURMADUKE Master Toggle Switch (AC/DC), 1 Ph

2100 THURMADUKE Master Toggle Switch (AC/DC), 3 Ph

2190* AEROHOT, THURMADUKE Knob for #2081 Thermostat

2081* AEROHOT, THURMADUKE Thermostat, Robert Shaw or Sunne

2080* AEROHOT, THURMADUKE Thermostat, Robert Shaw #D-18, with knob and pilot (440V – 480V)

* For Canadian Models Built Prior to 3/1983

2070 5550 THURMADUKE Pilot Light, round, Amber, 120V, sectional

2071 THURMADUKE Pilot Light, round, Red. 120V, master

215555 THURMADUKE Pilot Light, round, Amber, 240V, sectional

2069 5556 THURMADUKE Pilot Light, round, Red, 240V, master

2108 AEROHOT, THURMADUKE Figure 8 Element, 480V, 1000 Watt

2237 AEROHOT, THURMADUKE Loop Element, 118V, 500 watt









2402 AEROHOT, HERITAGE, THURMADUKE Dome Element, 118V, 500 watt




2420 AEROHOT

CTFW Element, 120V, 750 watt for TAH-1HFSS

models only “W” shaped

2426 AEROHOT

Dome Element, 115V, 1200 watt for TAH-1HFSS

models only. “W” shaped



2408 AEROHOT, THURMADUKE Dome Element, 120V, 1000 watt



21-26-12 Wire Harness, 2-Section, 120V






219736 Page 26 of 32 9/4/08

ELECTRIC PARTS LIST


PART # ALTERNATE PRODUCT LINE DESCRIPTION







21-26-22 Wire Harness, 3-Section, 3 Ph


21-26-24 Wire Harness, 5-Section, 3Ph


2139 AEROHOT, THURMADUKE Flanged Inlet (recessed male plug), 1Ph, 120V,

NEMA 5-15

2045 AEROHOT, THURMADUKE Flanged Inlet (recessed male plug), 1Ph, 208V & 240V,

3 & 4 section units, NEMA 6-20

2107 THURMADUKE Flanged Inlet (recessed male plug), 1 Ph, 208V

5 Section unit, NEMA L6-30

2343 AEROHOT, THURMADUKE Flanged Inlet (recessed male plug), 3 Ph, 208V & 240V

NEMA L15-30

2170 AEROHOT, THURMADUKE Electric Cord & Plug, 6’ long, 1 Ph, 120V

2171 AEROHOT, THURMADUKE Electric Cord & Plug, 6’ long, 1 Ph, 208V & 240V

2321 THURMADUKE Electric Cord & Plug, 6’ long, 1 Ph, 208V & 240V

5 Section

2362 THURMADUKE Electric Cord & Plug, 6” long, 3 Ph, 208V & 240V

212007 HERITAGE Bulb, replacement, 60 watt - Cold Pan & Solid Top units

212008 HERITAGE Bulb, replacement, 40 watt – Frost top units

212155 HERITAGE Bulb, Replacement, 250 watt, infrared – Hot Food Units

212246 HERITAGE Socket, Ceramic

212252 HERITAGE Reflector, Alum, 6-1/2”, all units except Hot Food &

Hot/Cold



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219736 Page 30 of 32 9/4/08

GAS PARTS LIST


Natural (1000 BTU) • Propane (2500 BTU)

Part # Product Line Description

3532 AEROHOT, THURMADUKE Burner complete with cap – Natural, 1000 BTU per cubic foot, ½” cap

3533 AEROHOT, THURMADUKE Burner complete with cap – Propane, 2500 BTU per cubic foot,

5/8” cap

3530 AEROHOT, THURMADUKE Burner valve (for ¼” burner tubing)

3505 AEROHOT, THURMADUKE Pilot control valve

3511 / 3588 AEROHOT, THURMADUKE Burner control knob / Gas Burner Knob

Valves for 5/16” burner tubing require conversion kit. Contact factory for details.

3502 THURMADUKE Burner elbow only

3503 AEROHOT Brass pilot tip

3504-13 THURMADUKE Brass pilot tip

3513 THURMADUKE Pilot tip only

3523-13-04 THURMADUKE Pilot tube with top for models with #444 dish shelf

(approx. 18-1/2” in length)

3524-13-04 THURMADUKE Pilot tube with tip for models

3525-03-56 AEROHOT Pilot tube complete with top and screw (8-1/2” long)

3527-02 AEROHOT Burner tube with elbow (8-1/2”)

3528-02 THURMADUKE Burner tube with elbow for models without #444 dish shelf

3529-02 THURMADUKE Burner tube with elbow for models with 3444 dish shelf

PARTS NOT ILLUSTRATED

3501 AEROHOT, THURMADUKE Gas pressure regulator for Natural Gas

3553 AEROHOT, THURMADUKE Gas pressure regulator for Propane Gas

3509 THURMADUKE Thermostatic control only for individual section (BJWA)

3550 THURMADUKE Knob for thermostatic control (BJWA)

3589 / 3590 AEROHOT, THURMADUKE Mini pilot/Thermocouple (Need both pieces, as one replacement unit)

3508 AEROHOT, THURMADUKE Safety pilot valve

2701-9214 AEROHOT THURMADUKE Radiation and heat distribution plate

3570 AEROHOT Brass orifice - 1/8”, Wet Bath

219736 Page 31 of 32 9/4/08

AEROHOT FOODSERVICE GAS PARTS DIAGRAM

3541 – NATURAL (2) 3542 – PROPANE (2)

PILOT TIP FOR MODELS #302, 303, 304, & #305

219736 Page 32 of 32 9/4/08

THURMADUKE FOODWARMER GAS PARTS DIAGRAM

3541 – NATURAL (2) 3542 – PROPANE (2)

foodwarmers installation operations...

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